 |
Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
Like my mother, I have a reputation for making great pies...thanks to wonderfully unique recipes like this. After the pie is baked, a cream sauce is poured inside. It's irresistible! Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
3/4 cup cold butter, cubed |
6 tablespoons cold water |
filling: |
6 cups sliced peeled tart apples |
1 tablespoon lemon juice |
3/4 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon grated lemon peel |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
2 tablespoons butter |
cream sauce: |
1 egg |
2 tablespoons sugar |
1 tablespoon lemon juice |
3 tablespoons cream cheese, softened |
1/4 cup sour cream |
Directions:
1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
2. In a large bowl, toss apples with lemon juice. Combine the sugar, flour, lemon peel, cinnamon and salt; add to apples and gently toss. Mound apples in pastry shell so center is higher than edges; dot with butter.
3. Roll out remaining pastry to fit top of pie; cut a hole in the center about the size of a quarter. Place over filling; trim, seal and flute edges. Cut slits in pastry. Add decorative cutouts if desired.
4. Cover edges loosely with foil. Bake at 450° for 10 minutes. Reduce heat to 375° and remove foil. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 10 minutes.
5. Meanwhile, in a small saucepan, beat the egg, sugar and lemon juice. Cook and stir over low heat until mixture is thickened and reaches 160° and coats the back of a metal spoon.
6. Remove from the heat; stir in cream cheese and sour cream until smooth. Slowly pour into center of pie. Cool on wire rack for 1 hour. Cover and refrigerate until serving. Yield: 6-8 servings.
|
|